Abstract
THE public is beginning to recognise the importance of milk and its products from the dietetic and hygienic point of view, and public authorities are becoming alive to the necessity for safeguarding the milk supply from adulteration, from the addition of preservatives, and from contamination with filth and the germs of disease. The appearance of this work, a large volume of 600 pages, is therefore opportune. It is a treatise on milk in its relation to disease rather than, as its title implies, an account of the general bacteriology of, milk, for while such subjects as the souring of milk and the various fermentations it undergoes are dealt with in 55 pages, tuberculosis in relation to milk, epidemics of disease due to infected milk, the legal enactments regulating milk supply, &c, occupy some 350 pages.
Bacteriology of Milk.
By Harold Swithinbank, of the Bacteriological Research Laboratory, Denham, and George Newman, M.D., D.P.H., Medical Officer of Health of the Metropolitan Borough of Finsbury, and formerly Demonstrator of Bacteriology in King's College, London. With special chapters also by Dr. Newman on the Spread of Disease by Milk and the Control of the Milk Supply. Pp. xx + 605; illustrated. (London: John Murray, 1903.) Price 25s. net.
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HEWLETT, R. Bacteriology of Milk . Nature 70, 451–452 (1904). https://doi.org/10.1038/070451a0
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DOI: https://doi.org/10.1038/070451a0
